KR101455812B1 - A method of producing a mash extract and an apparatus for performing such method - Google Patents

Abstract

One aspect of the present invention is the following process:

a. A step of producing a saccharified liquid by mixing granular starch and, if necessary, a malt-added raw material with a recirculated aqueous stream;

b. A step of heating the saccharified liquid to perform enzyme hydrolysis of the starch,

c. Passing the heat-treated saccharified liquid through a first separator to separate the fermented saccharified liquid extract and a brewing beaker;

d. Transferring the brewing beer to a first mixing vessel and mixing the brewing beer with sparkling water;

e. Transferring the mixture of the brewing sponges and the sparging water to the second separator to separate the beer brew,

f. A step of recirculating an aqueous stream from the second separator to the saccharified liquid production step

Wherein the specific gravity of the fermentative gypsum extract obtained from the first separator is maintained at 15 째 P or more.

The present invention provides a very efficient advantage in terms of energy consumption and extraction yield. In addition, the process of the present invention achieves very high productivity in brewery operations.

The present invention also provides an apparatus for performing the above-described method.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing a saccharified liquid extract and a device for performing such a method,

The present invention relates to a method for producing a saccharified liquid extract suitable for use in the production of a saccharified liquid (mash) extract, particularly a fermented yeast such as beer. More specifically, the present invention relates to the following processes:

a. A step of transferring the heat-treated saccharified liquid to a first separator to separate into a flow of the fermentative saccharified liquid extract and a beer;

b. Transferring the brewing beer to a mixing vessel and mixing the brewing beer with sparging water;

c. Transferring the mixture of the brewing sponges and the sparging water to the second separator to remove the brewing beer;

d. A step of recirculating an aqueous stream from the second separator to the saccharified liquid production step

/ RTI >

The invention also relates to an apparatus for carrying out the method.

The above-described method for producing a saccharide liquid is disclosed in British Patent GB-B 879 470. More specifically, the British patent describes a continuous process for the production of brewer's malt juice to introduce a heat-treated glycation solution into a first screen separator. The brew through the first screen separator is introduced into the first cleaning vessel where it is mixed with the very dilute malt juice resulting from the screen separation of the grain slurry of the second screen separator. The mixed slurry in the first cleaning vessel overflows over the second screen separator. The dilute maltose juice passing through the second screen separator is recycled to the saccharified liquid production process and the beer passing through the screen is introduced into the second cleaning vessel where the beer gum is mixed with the aqueous flow. The slurry in the second cleaning vessel overflows over the third screen separator. The very dilute malt juice that passes through the screen is supplied to the first cleaning vessel and the beer empties from the screen and is sent to the beer processor.

The process described in the British Patent performs a multistage reflux extraction on the solid fraction, each of which is reslurried with the wash effluent from a subsequent step and mechanically separated from the crude solids to form substantially completely Thereby producing a discharged solid crude solid waste. The example of the British patent describes the results of three different manufacturing practices. The processed malt juice vapors produced during these runs have a specific gravity (S.G.) in the range of 1.04117 to 1.04484. These specific gravity is equivalent to the specific gravity of about 10 to 11 degrees degrees Platol (° P).

German patent application DE-A 42 44 596 describes a process for the production of alcohol-free beer in which solid-liquid separation is achieved continuously in a series of three decanters. The heat-treated saccharified liquid is introduced into the first decanter, wherein the saccharified liquid is separated into processed malt juice and beer. The beer from the first decanter is conveyed to the second decanter where it is mixed with the diluted malt juice obtained from the third decanter. The diluted malt juice obtained from the second decanter is recycled to the saccharified liquid production process. The beer obtained from the second decanter is conveyed to a third decanter where the beer brew is mixed with water. The discharged beer from the third decanter is discarded.

A beer brewing process involving the production of a high-boiling glycated-water extract in the prior art is described. US 4,140,799 describes a batch process for the manufacture of an alcoholic beverage comprising a process for preparing a water soluble fermentable substrate containing fermentable carbohydrates and having a solids content in the range of 18 to 36 Plato. The US patent discloses a method of preparing malt juice by mixing a malt contained in an amount of about 35% by weight to 65% by weight based on the total weight of the extract with an additive to produce a saccharified liquid. The US patent teaches that as soon as the carbohydrate consumption during fermentation is reduced (as can be seen by bubble decay), the solids content is reduced by dilution soon.

In addition, DE-A 44 01 694 describes a batch process for the production of filtered malt juice using the recovered filtered water to achieve an improved concentration of the malt juice. The purpose stated in this document is to arrange the separation process using the saccharification solution filter in such a manner that a final concentration of 19 GG-% or more is achieved before the concentration by the evaporation method. In the German patent application, it is preferable that the primary maltose juice concentration is 23 GG-% to 25 GG-%.

SUMMARY OF THE INVENTION

The inventors of the present invention have developed a highly efficient method for the preparation of high-boiling glycated-water extracts that can be operated advantageously continuously and continuously. The method of the present invention is similar to the method described in GB-B 879 470 above, except that a much more specific glycation solution is prepared. The process of the present invention makes it possible to prepare high-boiling glycated-water extracts without the use of evaporation methods or additives.

The method of the present invention provides the advantage of being highly efficient in terms of energy consumption and extraction yield. In addition, the method of the present invention achieves a very high productivity in the operation of the brewery.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 shows an apparatus for the continuous production of a high-boiling glycated-water extract using the method of the present invention, in which two separators and one mixing vessel are used to produce a glycated-water extract.

Figure 2 shows an apparatus for the continuous production of deodorized fermented malt juice to produce a high boiled glycated liquor extract using the method of the present invention wherein three separators and 2 < RTI ID = 0.0 > Are used.

Accordingly, one aspect of the present invention is to provide a process for preparing

a. A step of producing a saccharified liquid by mixing granular starch and a raw material to which malt is added as needed, with a recirculated aqueous stream (aqueous stream)

b. A step of heating the saccharified liquid to perform enzyme hydrolysis of the starch,

c. Passing the heat-treated saccharified liquid through a first separator to separate the fermented saccharified liquid extract and a brewing beaker;

d. Transferring the brewing beer to a first mixing vessel and mixing the brewing beer with sparkling water;

e. Transferring the mixture of the brewing sponges and the sparging water to the second separator to separate the beer brew,

f. A step of recirculating an aqueous stream from the second separator to the saccharified liquid production step

Wherein the specific gravity of the fermentative gypsum extract obtained from the first separator is maintained at 15 째 P or more.

As used herein, the term " mashing "refers to mixing starch-containing raw materials, water and enzymes capable of hydrolyzing starch. The enzyme may be a commercially available enzyme preparation containing, for example, malt or other enzyme sources such as those found in malt, such as alpha -amylase, beta -amylase and / or glucoamylase Can be provided. The enzyme is preferably used in the form of malt among the methods of the present invention.

As used herein, the term "separator" includes any apparatus that may be suitably employed to separate solids from liquids. Examples of separators that can be suitably used in the method of the present invention include centrifuges, decanters, precipitators, hydraulic cyclones, sieves, filters, membranes and compactors. In general, combinations of different kinds of separators (e.g., decanter and sieve) may be used in the method of the present invention. Preferably, the separator used in the process of the present invention is selected from the group consisting of centrifuges, decanters and cibs. Even better, the separator used is selected from the group of centrifugal separators consisting of a decanter and a centrifuge. Most preferably, the separator used is a decanter.

If a first separator, a second separator, a third separator, etc. is mentioned, such a first, second or third separator may in fact comprise two or more separating devices which together take the action of separating the solid and the liquid Should be understood. These two or more separation devices may be operated in parallel and / or in series. For example, it may be advantageous to use a separator consisting of a series of cibs in which the pore size of the sieve is reduced in the downflow direction. Similarly, it may be advantageous to use a series of centrifuges and / or decanters in which the applied centrifugal force increases in the downflow direction. In particular, it is also advantageous for the plurality of separators to operate in parallel when the process is operated continuously. In parallel operation at much less than the total capacity, the failure or shutdown of one separator does not necessarily necessitate the interruption of the saccharified liquid extraction process, which means that the process can be operated without long term interruption.

Like the separator, the mixing vessel used in the method of the present invention may also be composed of two or more mixing devices that are actually operated in series or in parallel.

Particularly, it is known in the brewing industry that, after enzyme hydrolysis of starch contained in the saccharified liquid, a large amount of an ingredient (for example, syrup) is mixed to give a fermentative saccharified liquid extract a high boiling point. These additives can provide a high concentration of fermentable sugars and, as a result, can be used to increase the specific gravity of the saccharified liquid extract and the malt juice. In the method of the present invention, high boiling can be achieved in the glycated liquid extract and the malt extract without adding the fermentable sugar after the enzymatic hydrolysis of the starch contained in the glycated liquid. Generally less than 30% by weight, preferably less than 10% by weight, of the fermentable sugars in the glycoconjugate extract and malt extract are derived from the fermentable sugars added after hydrolysis of the starch contained in the glycoside. Most preferably, the saccharified liquid extract and the malt extract do not contain any fermentable sugar derived from the added fermentable sugar after hydrolysis of the starch contained in the saccharified liquid.

It is also known to increase the specific gravity of the glycated fluid extract or malt juice by the evaporation method. In the method of the present invention, it is preferable that the concentration by the evaporation method is not used at all.

An advantage of the method of the present invention is remarkable when the specific gravity of the saccharified liquid extract obtained from the first separator exceeds 18 deg. Even more preferably, the specific gravity of the saccharified liquid extract is more than 20 占 이고, and more preferably more than 25 占.. Particularly in a preferred embodiment, the specific gravity of the glycated liquor extract obtained from the first separator is greater than 28 占 이고 and most preferably greater than 30 占..

Unexpectedly, despite the high solubility of the glycated liquor extract obtained by the process of the present invention, the extract loss rate observed in the process is generally less than 6% by weight, preferably less than 5% by weight, more preferably less than 4% , Most preferably less than 3% by weight. Preferably, the later efficiency is achieved through the entire malt juice production process, including both glycidyl liquor separation and trub separation. The amount of extract loss during the preparation of the glycated fluid extract can be suitably determined by measuring the concentration of the extract in the beer bottle layer by a standard method for measuring the concentration of the extract in the malt extract (for example, density measurement by Anton Paar) . Since there is no free liquid in the dehydrated beer, the beer can be easily extracted with hot water, and then the beer discharged by filtration can be separated. The extract loss rate can be calculated from the measured extract concentration in the extract, taking into account the amount of water added.

In particular, when the method of the present invention employs a series of three or more separators, the extract loss rate can be minimized very efficiently. Thus, a preferred embodiment of the present invention is the following process:

a. Feeding the brewer obtained from the second presser into the second mixing vessel and mixing the same with the sparking water;

b. Transferring the mixture of the brewing sponges and the sparging water to the third separator to remove the beer brew,

c. A step of recirculating the aqueous stream from the third separator to the first mixing vessel as sparging water

The method further comprising:

The specific gravity of the aqueous stream obtained from the second separator is generally in the range of 1 to 10 DEG P, preferably in the range of 1 to 8 DEG P. The specific gravity of the aqueous stream obtained from the third separator is generally very low, indicating that the beer is essentially discharged. Preferably, the specific gravity of the aqueous stream from the third separator is in the range of 0.1 to 2 DEG P, more preferably in the range of 0.1 to 1.5 DEG P. The specific gravity realized in the aqueous stream obtained from the second and third separators greatly depends on the concentration of the extract obtained in the initial glycated-water extract.

To produce a high-boiling glycated-water extract with minimal loss of extract, the complete aqueous stream obtained from the second separator is recycled to the glycosylation process. In addition to the aqueous stream from the second separator, in the saccharified liquid production process, a down stream of the brewery, such as an aqueous stream resulting from yeast washing, may also be used. In general, the recycled aqueous stream from the second separator constitutes at least 80 wt%, preferably at least 90 wt%, of the total liquid used during the saccharified liquid production process. Most preferably, the recycled aqueous stream from the second separator provides all of the saccharified liquid producing liquid used during the saccharified liquid producing process.

The process of the present invention is particularly suitable for preparing malt extracts that can be used in the production of yeast fermented malt beverages such as beer, ale, beer, stout, and lupine, especially alcohol or non-alcoholic beer.

Thus, the process of the present invention is preferably carried out in the following process:

- heating the saccharified liquid extract to a malt juice by heating the saccharified liquid extract at a temperature of 60 캜 or more for 15 minutes or longer,

- a step of removing volatile organic substances from the hot malt juice by reducing pressure or by stripping with gas or vapor

. Particularly in a preferred embodiment, the specific gravity of the glycated-water extract is maintained at 15 P or more, preferably 18 P or more, more preferably 20 P or more, during these additional steps. Even more preferably, the specific gravity is maintained above 25 PP, most preferably above 30 PP during these additional processes.

In the method of the present invention, the saccharified liquid extract is preferably converted into malt juice by heating the saccharified liquid extract at 75 to 150 DEG C for 30 minutes to 4 hours, preferably 30 minutes to 3 hours. The saccharified liquid extract can be suitably converted into malt juice in a plug flow reactor.

The volatile organic material is removed from the hot malt juice by depressurizing or stripping it with gaseous or vapor. This is preferably carried out in countercurrent mode. Most preferably, the volatile organic material is removed by stripping the hot malt extract with an inert gas or vapor in a column with a sieve plate geometry. Generally, when the volatile organic material is removed, the malt juice is maintained at 95 to 110 ° C. The removal of the volatile material can be suitably accomplished within 10 minutes, preferably within 2 minutes.

The hot maltose juice obtained after removal of the volatile organic material contains sludge, sometimes referred to as a trub, consisting of protein, protein-tannic acid complex and hops. According to a preferred embodiment, after the volatiles are removed, the tugs are separated in a separator. Examples of suitable separators include centrifuges, decanters, hydraulic cyclones, sedimentators, sieves and membrane filters. Preferably, the separator is selected from the group consisting of a decanter, a settler and a disk centrifuge. Most preferably, the separator used is a disc-shaped centrifuge. In general, the separator is operated at a theoretical capacity factor of at least 1,000 m 2, preferably at least 2,500 m 2, most preferably at least 5,000 m 2 at a maltose flow rate of 1 m 3 / hour. The higher capacity may be proportionally determined by the flow rate through the separator and the theoretical capacity factor.

The theoretical capacity factor (SIGMA value) of the centrifugal separator is calculated based on the method described in "Solid-Liquid Separation", 2 ^nd edition, 1981, by Ladislav Svarovsky, Butterworth-Heineman. Said parameter is the number of the disk (n), acceleration due to gravity (g), the angular velocity (ω), the angle (α) of the disk and the vertical supply pipe, the inner radius of the disc container (r ₁₎ and the outer perimeter of the disk container (r ₂ ) ≪ / RTI >

According to a particularly preferred embodiment, the volatile organic material and the hot break are removed and the malt juice is diluted before performing the yeast fermentation. In the method of the present invention, the malt juice is diluted with a specific gravity in the range of 10 to 35 ˚P, preferably in the range of 10 to 30 ˚P, before yeast fermentation. Generally, during dilution, the specific gravity of the malt juice is reduced by at least 2P, preferably at least 4P, most preferably at least 6P. Fermentation at a high specific gravity, for example, a specific gravity higher than 35 ˚P, is impractical because yeast growth and yeast metabolism are impaired among such fungi. Dilution of the malt juice may occur before and / or after the removal of the sludge. Preferably, the malt juice is diluted after the elimination of the turgor.

Dilution of the malt juice is achieved by mixing the malt juice with an aqueous stream having a lower specific gravity than the malt juice. It will be appreciated that such aqueous streams may consist, for example, of tap water or spring water. It is also within the scope of the present invention to use an aqueous effluent obtained from a cleaning operation during the brewing process. In particular, it may be advantageous to mix the malt juice with an aqueous stream obtained from yeast rinsing.

Dilution of the malt juice is advantageously carried out by mixing the hot malt juice with water, the temperature of which is substantially lower. This can be done not only as a continuous expression but also as a discontinuous expression, but a continuous expression is better. Generally, the temperature of the malt juice from which the volatile organic substance is removed is in the range of more than 50 ° C, more preferably more than 60 ° C, most preferably 70 to 100 ° C in the dilution.

The diluted malt juice thus obtained can be fermented either batchwise or continuously. According to a particularly preferred embodiment, the fermentation of the diluted malt juice is carried out in the following steps:

a. Feeding the diluted malt juice to a breeding container, mixing the supplied malt juice with a recirculating flow (re-circulating flow) comprising yeast-containing residue, and supplying oxygen to start yeast growth,

b. Feeding the malt juice from the breeding vessel into a series of one or more fermentation vessels kept in suspension with the yeast,

c. Feeding the fermented malt juice to one or more separators to remove yeast-containing residues;

d. A step of recirculating a part of the yeast-containing residue to the growth vessel,

e. Feeding the remainder of the fermented malt juice to a subsequent processing step

. ≪ / RTI >

Generally, the inherent specific gravity of the mixed breed consisting of diluted malt juice and yeast containing residues in the growth vessel and one or more fermentation vessels is greater than 12 P. Preferably, the original specific gravity is within the range of 15 to 35 DEG P, more preferably within the range of 15 to 30 DEG P.

To ensure that yeast growth occurs at a desirable high rate in the growth vessel, oxygen should be supplied. This can be done by ensuring that the breeding container contains the headspace of the air that is open to the ambient atmosphere and vigorously stirring the fermentation broth. Alternatively, oxygen or air may be introduced into the yeast-containing malt juice contained in the above-mentioned breeding container, or may be introduced into the malt juice (stream) or recirculation stream comprising the yeast-containing residue before introduction into the breeding container. In both cases, oxygen or air is advantageously distributed throughout the yeast-containing malt juice. This can be accomplished by stirring, recirculation, or by introducing oxygen or air through a plurality of gas injectors. According to a particularly preferred embodiment, oxygen is supplied by introducing it into the malt juice before introduction into the breeding container. This implementation provides the advantage that the oxygen concentration can be precisely controlled. Oxygen is generally introduced into the yeast-containing malt juice in an amount of 8 ppm or more, preferably 10 to 40 ppm, based on the maltose juice flow (main flow).

As a matter of fact, the residence time in the growth vessel is in the range of 0.5 to 5 hours. The retention time in the growth container can be calculated by dividing the operation capacity of the growth container by the flow rate of the malt juice directed to the growth container. The operational capacity of the growth vessel is equal to the total volume of liquid contained in the vessel.

It becomes possible to maintain a high yeast concentration in the above-mentioned breeding container by recycling the yeast-containing residue mixed with oxygen. Generally, the yeast content of the malt juice in the propagation vessel is maintained above 20 g / l (based on wet yeast). According to a particularly preferred embodiment, the yeast concentration of the malt juice in said propagation vessel is in the range of 30 to 300 g / l (also based on wet yeast). Even more preferably, the yeast concentration of the malt juice in the breeding vessel is in the range of 50 to 200 g / l. The amount of wet yeast contained in the suspension is equal to the amount of yeast cake with a moisture content of 73% which can be isolated from the suspension by centrifugation. The above-mentioned water content includes water contained in the yeast cells. It is advantageous that these yeast concentrations are maintained in one or more fermentation vessel downflow of the growth vessel. The use of high yeast concentrations provides several important advantages, especially in terms of productivity and cost effectiveness.

The temperature of the liquid in the propagation vessel is suitably maintained in the range of 5 to 40 캜, preferably in the range of 6 to 25 캜, more preferably in the range of 8 to 18 캜. The breeding container can be operated at superatmospheric pressure, especially when pressurized air or oxygen is introduced into the container. The breeding container is preferably operated at about atmospheric pressure.

To maximize efficiency, it must be ensured that a large portion of yeast-containing residues that are not recycled to the breeding vessel are drained to remove almost all (immature) beer from them. This can be advantageously achieved by washing the yeast and / or unrecycled yeast containing residues contained in the fermented malt juice.

Generally, when 20% or more, especially 40% or more of the yeasts present in the fermented malt juice are not purified before or after the fermented malt juice is purified, the fermented malt juice / RTI > Preferably, at least 60%, more preferably at least 80%, even more preferably at least 90%, most preferably at least 95% of the yeasts present in the fermented malt juice are removed. The yeast is preferably removed by the precipitation method.

The method of the present invention uses one or more fermentation vessels in which the yeast is kept suspended. Suitably, the yeast is not immobilized on the carrier surface. The yeast is properly retained suspended in the fermentation vessel by stirring, recirculation and / or carbon dioxide release.

Generally, the total residence time in one or more fermentation vessels is in the range of 5 to 80 hours. The total residence time in the one or more fermentation vessels may be calculated by summing the residence times in each fermentation vessel. The retention time in the fermentation vessel is calculated by dividing the total operation volume of the fermentation vessel by the flow rate of the malt juice toward the fermentation vessel.

The temperature of the fermented malt juice in the one or more fermentation vessels is suitably maintained within the range of 5 to 25 ° C, preferably within the range of 8 to 18 ° C, more preferably within the range of 10 to 15 ° C. According to a particularly preferred embodiment, two or more fermentation vessels are used in the process of the invention. Using two or more fermentation vessels has the advantage that higher substrate conversion rates can be achieved in the vessel just before the last fermentation vessel. Generally, a series of four or less fermentation vessels are used. Most preferably, a series of two or three fermentation vessels are used in the method of the present invention.

In the method of the present invention, the total residence time in the breeding vessel and the at least one fermentation vessel usually does not exceed 80 hours. According to a preferred embodiment, the total residence time does not exceed 40 hours. Most preferably, the total residence time is in the range of 5 to 30 hours. These relatively short retention times can be suitably achieved by using a relatively high yeast concentration as described above.

The fermentation of the diluted malt juice is carried out by the following process:

상기 희석된 맥아즙을 탱크에 공급하거나, 희석되지 않은 맥아즙을 탱크에 공급하고 이를 물로 희석하는 공정과,

Supplying the diluted malt juice to the tank, or supplying undiluted malt juice to the tank and diluting it with water,

상기 맥아즙에 생물학적으로 충분히 활성인 효모를 접종하는 공정과,

A step of inoculating the malt juice with a biologically active yeast,

상기 맥아즙을 목적하는 최종 발효도로 발효시키는 공정

The step of fermenting the malt juice to a desired final fermentation

Can be accomplished batchwise.

The oxygen required for yeast growth can be supplied by introducing oxygen or air into a tank containing the malt juice, or introducing oxygen or air into the diluted or undiluted malt juice before they are introduced into the tank.

The yeast-containing residue may be removed from the fermented malt juice, and then the immature beer thus obtained may be further processed. In the case of beer production, examples of the additional processing include aging, low temperature storage, purification, carbonation, and filling. This additional processing is also preferably performed continuously.

Generally, the method of the present invention uses a maturing process and a subsequent process for removing yeast cells from the fermentation broth. After fermentation, a number of unintended flavors and aromas are present in the "immature" or unripe beer. Ripening (sometimes referred to as ripening) reduces the concentration of these undesirable compounds to produce a more tasty product. The aging process preferably occurs during the process of the present invention prior to filtration, more preferably prior to cryogenic storage. Aging is achieved in a continuous manner among the methods of the present invention by feeding immature beer on top of the container. The beer moves downward and the yeast precipitates over the entire beer volume. Yeast is collected at the bottom of the vessel and above the yeast level, and the aged beer is removed and fed to the cold storage vessel. The beer is kept at a low temperature for a certain period of time to solidify and stabilize the colloidal particles.

Aging can also be achieved batch-wise by aging the immature beer in a fermentation vessel or fermenter. After the ripening process, the yeast is preferably removed. The beer is then transferred to a cold storage tank for stabilization or cooled in the fermenter or aging vessel.

Cold storage usually involves maintaining the fermentation broth at a temperature of less than 10 ° C, preferably less than 5 ° C, more preferably less than 2 ° C, for at least 12 hours, and preferably at least 24 hours. According to a preferred embodiment, the cryogenic storage is applied after aging and before filtration.

According to a particularly advantageous embodiment of the above-described method, the method is operated in a completely continuous manner. Continuous operation of the method of the present invention provides a number of significant advantages including the following advantages.

고생산성과 저투자액: 용기는 만재(滿載) 상태에서 장기간 운전할 수 있는데, 이는 동등한 생산량에 대하여 회분식 공정에서보다 더 소형의 용기가 필요하다는 것을 의미한다.

High productivity and low investment: The vessel can be operated for a long period of time under full load, which means that smaller vessels are needed for batch production than for batch production.

균질하고 양호한 품질: 공정은 공정 파라미터를 국소적이고 즉각적인 요건에 적응시키는 가능성으로 인하여 제어하기가 더 용이하고, 정상 상태 조건들이 훨씬 더 안정하기 때문하다.

Homogeneous and good quality: The process is easier to control due to the possibility of adapting process parameters to local and immediate requirements, and steady-state conditions are much more stable.

고위생 기준: 연속 공정은 폐쇄계 중에서 운전된다.

High hygiene standards: Continuous processes are operated in closed systems.

저에너지: 에너지 소모량은 주요 최대 사용량을 나타냄이 없이 고르게 전개된다.

Low energy: Energy consumption is spread evenly without representing the main maximum usage.

저노동: 연속 공정의 운전은 주의를 덜 요한다.

Labor: Driving a continuous process requires less attention.

적은 휴지 및 세정: 연속 공정은 회분식 공정보다 훨씬 더 긴 가동 길이로 운전할 수 있다.

Low dwell and rinsing: Continuous processes can operate with much longer run lengths than batch processes.

Another aspect of the present invention is to provide a device,

- a feeding device (1) for feeding the powdery starting material to the first mixing device (2)

- a first mixing device (2) having an outlet connected to the heating unit (3) and an inlet for containing an aqueous stream,

- a relatively low amount of the first low solids solid discharge port (5) for the solid fraction and a relatively high amount of the second high solids discharge port (6) for the solid fraction, and a low solids solid discharge port (5) Comprises a heating unit (3) with an outlet connected to a first separator (4) adapted to provide an extract of greater than 18 [deg.] P, more preferably greater than 20 [

- a second mixing device (7) connected to the second outlet (6) and having an inlet for receiving the aqueous streams (8, 15) and an outlet for the second mixing device (7)

- a second separator (9) attached to the outlet of said second mixing device and having a low-volume solid outlet (11) connected to the inlet of said first mixing device (2)

To a device for producing a fermentative glycated fluid extract.

Centrifugal separators, such as decanters and centrifuges, are particularly suitable for producing high boiling extracts in the low solids discharge port (5). Thus, according to a particularly preferred embodiment, the first separator 4 is a centrifugal separator.

In another preferred embodiment, the second separator 9 is provided with a high-content solid outlet 12 connected to the third mixing device 13,

- a third mixing device (13) with a water inlet (8) and an outlet,

- a third separator (14) connected to the outlet of said third mixing device (13) and having a lower volume solids outlet (15) connected to the inlet of said second mixing device (7)

.

The high boiling water extract obtained from the low-solids solid outlet (5) is advantageously heated to produce malt juice. Therefore, in a preferred embodiment, the low-solids solid outlet of the first separator 4 is connected to the inlet of the second heating device 17. [

In the arrangement of the apparatus shown in Fig. 1, the malt fraction is continuously supplied from the hopper 1 to the mixing vessel 2, and the malt mixture is thoroughly mixed with the recirculated aqueous stream 11, Liquid is produced. The saccharified liquid is continuously transferred from the mixing vessel 2 to the saccharified liquid production column 3, and heating is performed in the saccharified liquid production column to assist enzymatic decomposition of starch into the saccharified liquid. The heated saccharified liquid is supplied from the saccharified liquid production tower 3 to the first separator 4, that is, the decanter. In this first separator, the heated saccharified liquid is separated into a saccharified liquid extract (5) and a brewer (6). The brewers 6 are continuously conveyed to the mixing vessel 7, where the brewers are thoroughly mixed by the continuous supply of sparkling water 8. The resulting slurry is transferred to a second separator 9, which is also a decanter. In the second separator 9, the slurry is separated into a discharged beer 10 and an aqueous stream 11 recirculated to the mixing vessel 2.

Figure 2 shows an arrangement of apparatus for carrying out the method of the present invention. The malt powder is continuously supplied from the hopper 1 to the mixing vessel 2, and in the mixing vessel, the malt mixture is thoroughly mixed with the recirculated aqueous stream 11 to produce a saccharified liquid. The saccharified liquid is continuously transferred from the mixing vessel 2 to the saccharified liquid production column 3, and heating is performed in the saccharified liquid production column to assist enzymatic decomposition of starch into the saccharified liquid. The heated saccharified liquid is supplied from the saccharified liquid production tower 3 to the first separator 4, that is, the decanter. In this first separator, the heated saccharified liquid is separated into a saccharified liquid extract (5) and a brewer (6). The beer bins 6 are continuously conveyed to the mixing vessel 7, where the beer brews are thoroughly mixed with the aqueous stream 15. The resulting slurry is transferred to a second separator 9, which is also a decanter. In the second separator 9, the slurry is separated into a brewer 12 and an aqueous stream 11 which is recycled to the mixing vessel 2. The beer bins 12 are continuously conveyed to the mixing vessel 13, where the brewers are thoroughly mixed by the continuous supply of sparkling water 8. The resulting slurry is conveyed to a third separator 14 which is also decanter. In the third separator 14, the slurry is separated into a discharged beer 10 and an aqueous stream 15 recirculated to the mixing vessel 7.

After the addition of the hop extract 16, the saccharified liquid extract 5 is continuously introduced into the malt juice boiler 17 in the form of a flow-through type reactor. The hot malt juice is supplied from a malt juice boiler 17 into a malt juice stripper 18, and volatile organic substances in the stripper are removed by backwashing stripping by steam. The deodorized hot malt extract discharged from the malt juice stripper is introduced into the centrifugal separator 19 to remove the trub 20. The nut-free malt juice 21 is fed from the centrifugal separator 19 to the two cooling units 22a and 22b in which the malt juice is cooled and then fermented by yeast to produce beer .

The present invention will be described in more detail by the following examples.

Example  One

In six different production runs, a flow stream of malt juice with an extract concentration in the range of 13 to 31 P is produced at the end of the malt juice production process (0.40 to 0.44 m 3 / hour). The malt juice is fermented, aged and stabilized in a batch fermenter, followed by continuous centrifugation and filtration.

Data for these different runs, including maltreated flow rate and water flow rate, are shown in Table 1. A detailed description of the production operation is provided below.

At the beginning of the process, the recycled aqueous stream at 50 占 폚 is continuously mixed with 82 to 168 kg / hour hammer milled malt powder (screen size 1.5 mm). These two flow streams are all introduced into a continuous stirred tank reactor at a temperature of 50 DEG C and an operating capacity of 70 liters. This treatment has a residence time of about 7 minutes and performs normal degradation of the protein in the malt to cause the glucan and related components to dissolve and decompose.

Thereafter, the mixture called "saccharified liquid" is fed to a vertical cylindrical flow-flow type reactor. This reactor format is described in a prior patent by Heineken (WO 92/12231). At a predetermined height of the column, the saccharified liquid is heated by a heating jacket, and the entire reactor is insulated to minimize heat loss. The temperature profile is selected such that the conversion of malt starch to a fermentable sugar is suitable for the desired product. The temperature profile used in this example includes a protein stagnant at 50 占 폚 followed by a saccharifying stagnant at 67 占 폚 and a mashing-off temperature of 78 占 폚. The saccharified liquid has a total residence time in the column of 76 minutes, and the resulting saccharified liquid is fed into the saccharified liquid separation zone.

Separation of the malt husks and other solids from the saccharified liquid is performed by two decanters. These decanters are scroll type bowl centrifuges for continuously discarding refined liquid and concentrated beer. The first decanter is operated at a rotational speed of 3,500 rpm and a differential (differential) screw speed of 3 rpm. The decanter has a theoretical capacity factor of 1,700 m 2.

The theoretical capacity factor (SIGMA value) of the decanter depends on the length L of the columnar bowl, the acceleration of gravity g , the angular velocity ω , the radius of the dam ring or the overflow ring r ₁ , And the radius r ₂ of the columnar bowl.

The product (saccharified liquid extract) is discharged from the first decanter to the next unit operation (boiling), and the brewer is discharged into a small continuous stirred tank reactor. In the latter, 380 to 470 L / hr of wash water at 80 DEG C is applied for a residence time of 13 minutes, and the beer particles and water are mixed uniformly.

The resulting liquid layer of the mixture is separated by a second decanter operating at a setting similar to that of the first decanter (2 rpm differential screw speed, 4000 rpm, theoretical capacity factor of 1,800 m2). The supernatant of the purified liquid is recycled to the glycation solution producing vessel described above. The product stream from the first decanter has an extract concentration of 13 to 31 P. Both decanters are equipped with a centrifugal fan, and as a result, operate as a pump at the supernatant outlet.

Now, the product obtained from the saccharified liquid separation is called malt juice, which has a flow rate of about 0.4 to 0.44 m 3 / hour. The hop extract is administered in-line continuously at a rate of 140 g / hr and the mixture is heated to a temperature of 102 ° C by direct steam injection. The positive head of the first decanter feeds the malt juice into the flow-through type reactor. This column reactor has the same characteristics as those of the glycation solution producing conversion column described above. The volume of this reactor is 1 m < 3 > and the residence time is generally 2.5 hours. A common reaction occurring in this reactor is protein denaturation and coagulation, sterilization, hop isomerization, color formation, and dimethylsulfide (DMS) production from its maltogenic precursor (S-methylmethionine).

The malt juice is then processed in a stripping column of sieve plate structure already described in Heineken patent (WO 95/26395). 1.5 bar of steam is used during reflux operation to remove compounds of poor taste (mainly DMS) at a flow rate of 15 kg / h and under atmospheric pressure conditions in the stripper. The malt juice coming from the bottom of the stripper is fed into a negligible volume of the buffer, which is negligible, and is fed directly into the discontinuous discharge type centrifuge. The machine has a rotating speed of 7,400 rpm and a theoretical capacity factor of 13,000 m 2.

The cooling reaction of the malt juice is then performed in two parallel plates and a frame malt juice cooler and the temperature of the malt juice is lowered from 95 to 100 占 폚 to 8 占 폚 by a two-stage water-glycol apparatus.

The cooled malt juice having a total volume of 2.2 m 3 is fed to a columnar / conical fermentation tank in which the active yeast is mixed at a concentration of 2.5 g / l. The continuous oxidation reaction is achieved by in-line aeration. The initial batch fermentation was performed at 10 캜, and when the extract concentration reached 6.5 P P, the temperature rose to 13 캜. After the concentration of the diacetyl was reduced to a level of 30 ppm, the contents of the tank were cooled to -1.5 DEG C within 24 hours. This low temperature state was maintained for 6 days.

Subsequently, the beer was filtered with a vertical disk type kieselguhr bright beer filter. After this filtration, the beer was stabilized by usual PVPP administration and necessary PVPP filtration. Finally, the beer was packed in a suitable container (glass bottle).

Table 1 Setup and extract loss ratio for manufacturing operation

Driving number One 2 3 4 5 6 Malt rate Kg / hour 82 103 142 167 165 168 Water rate Kg / hour 466 426 416 391 382 384 In beer
Extract loss ratio % 1.3 2.1 2.5 2.8 3.4 3.2 Malt juice
Extract concentration % (w / w) 12.7 19.0 25.5 29.1 29.5 30.8

Example  2

In production operation, a flow of malt extract having an extract concentration of 22.6 ± 0.5 ° P is generated at the end of the malt extract production process at 0.75 m 3 / hour. The malt juice is fermented, aged and stabilized in a batch fermenter, followed by continuous centrifugation and filtration. A detailed description of the production operation is given below.

At the beginning of the process, approximately 750 l / hour of the recycled aqueous stream at 58 占 폚 is continuously mixed with 230 kg / h of stream of hammer milled malt powder (screen size 1.5 mm). These two flow streams are all introduced into a continuous stirred tank reactor at a temperature of 50 DEG C and an operating capacity of 70 liters. This treatment has a residence time of about 4 minutes and performs normal degradation of the protein in the malt to cause the glucan and related components to dissolve and decompose.

Thereafter, the mixture called "saccharified liquid" is fed to a vertical cylindrical flow-flow type reactor. This reactor format is described in a prior patent by Heineken (WO 92/12231). At a predetermined height of the column, the saccharified liquid is heated by a heating jacket, and the entire reactor is insulated to minimize heat loss. The temperature profile is selected such that the conversion of malt starch to a fermentable sugar is suitable for the desired product. The temperature profile used in this example includes a protein stagnant at 58 占 폚 followed by a saccharifying stagnant at 67 占 폚 and a mashing-off temperature of 78 占 폚. The total amount of residence time of the saccharified liquid in the column is 60 minutes, and the resulting saccharified liquid is fed into the saccharified liquid separation zone.

Separation of the malt husks and other solids from the saccharified liquid is performed by three decanters. These decanters are scroll type bowl centrifuges for continuously discarding refined liquid and concentrated beer. The first decanter was operated at a rotational speed of 3,500 rpm and a differential screw speed of 3 rpm. The decanter has a theoretical capacity factor of 1,700 m 2. The product (glycated fluid extract) is discharged from the first decanter in the next unit operation (boiling), and the extract concentration is 23.4 ± 0.2 ° P. The beer brew is discharged into a small continuous stirred tank reactor, and in this reactor, a recycle stream having a concentration of the extract made of the washing liquid derived from the downflow decanter (third decanter) is supplied at 1.1 P. The retention time in this reactor is 10 minutes, and the brewer particles and water are uniformly mixed to achieve an extract concentration of 5.3 ± 0.1 ° P.

This extract is recovered by feeding the mixture into a second decanter operating at 4,000 rpm, the theoretical capacity factor of 1,800 m2. The supernatant of the above-mentioned purified liquid is recycled to the above-described saccharide solution producing vessel. Both decanters are equipped with a centrifugal fan, and as a result, operate as a pump at the supernatant outlet. The brewer obtained from the second decanter is fed into a second continuous stirred tank reactor fed with 675 L / hr of wash water at 80 캜. The concentration of the resulting extract is as low as 1.1 ° P. The mixture is finally separated from the third decanter to obtain a dehydrated beer flow stream containing aqueous streams and building 31% w / w which are reused as wash liquor in the first stirred wash vessel.

The third decanter is significantly smaller than the first and second decanters, the differential screw speed is 10 rpm, the bowl rotation speed is 5,000 rpm, and the theoretical capacity factor is 500 m 2. The total extract loss rate achieved with this decanter separation method is 1.0 ± 0.2% lower on the basis of malt infeed.

Now, the product obtained from the saccharified liquid separation is called malt juice, which has a flow rate of 0.75 m 3 / hour. The hop extract is administered in-line continuously at a rate of 140 g / hr and the mixture is heated to a temperature of 102 ° C by direct steam injection. The positive head of the first decanter feeds the malt juice into the flow-through type reactor. This column reactor has the same characteristics as those of the glycation solution producing conversion column described above. The volume of this reactor is 1 m < 3 > and the residence time is generally 80 minutes. A common reaction occurring in this reactor is protein denaturation and coagulation, sterilization, hop isomerization, color formation, and dimethylsulfide (DMS) production from its maltogenic precursor (S-methylmethionine).

The malt juice is then processed in a stripping column of sieve plate structure already described in Heineken patent (WO 95/26395). 1.5 bar of steam is used during reflux operation to remove the off-flavor compounds (mainly DMS) at a flow rate of 15 kg / h and under atmospheric pressure conditions in the stripper. The malt juice coming from the bottom of the stripper is fed into a negligible volume of the buffer, which is negligible, and is fed directly into the discontinuous discharge type centrifuge. The machine has a rotational speed of 7,400 rpm and a theoretical capacity factor of 13,000 m 2. The emission frequency is set to 1,200 seconds. The extract loss ratio was quantified as 1.4 ± 0.1% by collecting the trub and measuring the concentration of the extract and the amount of the trub.

The cooling reaction of the malt juice is then performed in two parallel plates and a frame malt juice cooler and the temperature of the malt juice is lowered from 95 to 100 占 폚 to 8 占 폚 by a two-stage water-glycol apparatus.

The cooled malt juice having a total volume of 2.2 m 3 is fed to a columnar / conical fermentation tank in which the active yeast is mixed at a concentration of 2.5 g / l. The continuous oxidation reaction is achieved by in-line aeration. The initial batch fermentation was performed at 10 캜, and when the extract concentration reached 6.5 P P, the temperature rose to 13 캜. After the concentration of the diacetyl was reduced to a level of 30 ppm, the contents of the tank were cooled to -1.5 DEG C within 24 hours. This low temperature state was maintained for 6 days.

Subsequently, the beer was filtered with a vertical disk type kieselguhr bright beer filter. After this filtration, the beer was stabilized by usual PVPP administration and necessary PVPP filtration. Finally, the beer was packed in a suitable container (glass bottle).

Example  3

In the production operation, the flow of malt juice with an extract concentration of 24.5 ± 0.2˚P and 1.0 ㎥ / hour of malt juice was produced at the end of the malt juice production process. Subsequently, this flow was diluted after the boiling step, resulting in 1.4 m 3 / hour of the final maltose flow consisting of malt juice having an extract concentration of 17.9 ± 0.1 ° P. The malt juice is fermented, aged and stabilized in a batch fermenter, followed by continuous centrifugation and filtration. A detailed description of the production operation is given below.

At the beginning of the process, about 920 l / hr of recycled aqueous stream having a temperature of 55 캜 is continuously mixed with 332 kg / h of stream of hammer milled malt powder (screen size 1.5 mm). Both of these flow streams are introduced into a continuous stirred tank reactor at a temperature of 55 DEG C and an operating capacity of 70 liters. This treatment has a residence time of about 4 minutes and performs normal degradation of the protein in the malt to cause the glucan and related components to dissolve and decompose.

Thereafter, the mixture called "saccharified liquid" is fed to a vertical cylindrical flow-flow type reactor. This reactor format is described in a prior patent by Heineken (WO 92/12231). At a predetermined height of the column, the saccharified liquid is directly heated by a steam injection method, and the entire reactor is insulated to minimize heat loss. The temperature profile is selected such that the conversion of malt starch to a fermentable sugar is suitable for the desired product. The temperature profile used in this example includes a protein stagnant at 55 占 폚 followed by a saccharifying stagnant at 67 占 폚 and a mashing-off temperature of 78 占 폚. The total amount of residence time of the saccharified liquid in the column is 55 minutes, and the resultant saccharified liquid is introduced into the saccharified liquid separation zone.

Separation of the malt husks and other solids from the saccharified liquid is performed by two decanters. These decanters are scroll-type bowl centrifuges that continuously dispose of refined liquids and concentrated beer bubbles. The first decanter is operated at a rotational speed of 4,000 rpm and a differential screw speed of 4 rpm. The decanter has a theoretical capacity factor of 2,275 m 2. The product (saccharified liquid extract) is discharged from the first decanter at a mass flow rate of 1,014 kg / hour in the next unit operation (boiling), and the extract concentration is 24.5 ± 0.2 ° P. A beer with a dry matter content of 24.5 +/- 0.9% is discharged from the first decanter into a small continuous stirred tank reactor. In this reactor, 940 L / hr of washing water at 80 DEG C was introduced, and the mixture was allowed to stand for 8 minutes, and the beer particles and water were uniformly mixed.

The resulting liquid layer of the mixture is separated by a second decanter operating at a differential screw speed of 2 rpm, 4,000 rpm, the theoretical capacity factor of 1,800 m2. The supernatant of the purified liquid was recycled to the saccharified liquid production vessel described above and the brewer was discharged with a building content of 28.8 + 0.4%. Both decanters are equipped with a centrifugal fan, and as a result, operate as a pump at the supernatant outlet.

Now, the product obtained from the saccharified liquid separation is called malt juice, which has a flow rate of 1 m 3 / hour. The hop extract is administered in-line continuously at a rate of 140 g / hr and the mixture is heated to a temperature of 102 ° C by direct steam injection. The positive head of the first decanter feeds the malt juice into the flow-through type reactor. This column reactor has the same characteristics as those of the glycation solution producing conversion column described above. The volume of this reactor is 1 m3 and the residence time is 62 minutes. A common reaction occurring in this reactor is protein denaturation and coagulation, sterilization, hop isomerization, color formation, and dimethylsulfide (DMS) production from its maltogenic precursor (S-methylmethionine).

The malt juice is then processed in a stripping column of sieve plate structure already described in Heineken patent (WO 95/26395). 1.5 bar of steam is used during reflux operation to remove the off-flavor compounds (mainly DMS) at a flow rate of 15 kg / h and under atmospheric pressure conditions in the stripper.

The malt juice from the bottom of the stripper is fed into a negligible volume of buffering agent and mixed with a stream of hot water at 80 ° C to achieve a final specific gravity of 17.9 ± 0.1 ° P. This diluted product is fed into a discontinuous discharge type centrifuge. The machine has a rotational speed of 7,400 rpm and a theoretical capacity factor of 13,000 m 2. The extract loss rate observed during the malt juice production process is 3.0 ± 0.2% for the decanters and 1.6 ± 0.1% for the separator, resulting in a total extract loss rate of 4.6 ± 0.2%.

The cooling reaction of the malt juice is then performed in two parallel plates and a frame malt juice cooler and the temperature of the malt juice is lowered from 95 to 100 占 폚 to 8 占 폚 by a two-stage water-glycol apparatus.

The cooled malt juice having a total volume of 2.2 m 3 is fed to a columnar / conical fermentation tank in which the active yeast is mixed at a concentration of 2.5 g / l. The continuous oxidation reaction is achieved by in-line aeration. The initial batch fermentation was performed at 10 캜, and when the extract concentration reached 6.5 P P, the temperature rose to 13 캜. After the concentration of the diacetyl was reduced to a level of 30 ppm, the contents of the tank were cooled to -1.5 DEG C within 24 hours. This low temperature state was maintained for 6 days.

Subsequently, the beer was filtered with a vertical disk type kieselguhr bright beer filter. After this filtration, the beer was stabilized by usual PVPP administration and necessary PVPP filtration. Finally, the beer was packed in a suitable container (glass bottle).

Claims (18)

The following steps a. A step of mixing a raw material containing malted starch and granular starch with a recirculated aqueous stream to produce a saccharified liquid; b. A step of heating the saccharified liquid to perform enzyme hydrolysis of the starch, c. Passing the heat-treated saccharified liquid through a first separator to separate the fermented saccharified liquid extract and a brewing beaker; d. Transferring the brewing beer to a first mixing vessel and mixing the brewing beer with sparkling water; e. Transferring the mixture of the brewing sponges and the sparging water to the second separator to separate the beer brew, f. A step of recirculating an aqueous stream from the second separator to the saccharified liquid production step Wherein the specific gravity of the fermentative gypsum extract obtained from the first separator is greater than 15 占 P. The method according to claim 1, wherein the specific gravity of the saccharified liquid extract obtained from the first separator is greater than 18 deg. 3. The method according to claim 2, wherein the specific gravity of the saccharified liquid extract obtained from the first separator is more than 20 占 P. The method for producing a saccharified liquid extract according to claim 1, wherein an extract loss rate observed during production of the saccharified liquid extract is less than 6% by weight. The method according to claim 1, wherein the recycled aqueous stream from the second separator constitutes at least 80% by weight of the total liquid used in the saccharified liquid production process. The method according to claim 1, a. Feeding the brewer obtained from the second separator into the second mixing vessel and mixing it with the sparking water; b. Transferring the mixture of the brewing sponges and the sparging water to the third separator to remove the beer brew, c. A step of recirculating the aqueous stream from the third separator to the first mixing vessel as sparging water ≪ / RTI > The method of claim 1, wherein the at least one separator is selected from the group consisting of a centrifuge, a decanter, a settler, a hydraulic cyclone, a sieve, a filter, a membrane and a compactor. The process according to claim 1, wherein the following additional step

A step of converting the saccharified liquid extract to malt juice by heating the saccharified liquid extract at a temperature of 75 占 폚 or more for 15 minutes or longer,

A step of removing volatile organic substances from the high-temperature malt juice by decompressing or stripping with gas or vapor Wherein the specific gravity of the saccharified liquid extract is maintained at 15 占 P or more during the additional steps. 9. The method according to claim 8, wherein the specific gravity of the saccharified liquid extract is maintained at 18 占 P or more during the additional steps. 10. The method according to claim 9, wherein the specific gravity of the saccharified liquid extract is maintained at 20 占 P or more during the additional steps. 9. The method according to claim 8, wherein the malt extract is diluted with a specific gravity within a range of 10 to 35 DEG P before fermentation of yeast after removing the volatile organic substance. The method according to any one of claims 1 to 11, wherein the method is operated in a completely continuous manner. The following devices - a feeding device (1) for feeding the powdery starting material to the first mixing device (2) - a first mixing device (2) having an outlet connected to the heating unit (3) and an inlet for containing an aqueous stream, - a relatively low content of the first low solids solid discharge port (5) for the solid fraction and a relatively high content of the second high solids discharge port (6) for the solid fraction, and in the low solids solid discharge port (5) A heating unit 3 having an outlet connected to a first separator 4 suitable for providing an extract, - a second mixing device (7) connected to the second outlet (6) and having an inlet for receiving the aqueous streams (8, 15) and an outlet for the second mixing device (7) - a second separator (9) attached to the outlet of said second mixing device and having a low-volume solid outlet (11) connected to the inlet of said first mixing device (2) Wherein the fermentative glycated liquor extract is a fermentation product. 14. The apparatus of claim 13, wherein said first separator (4) is adapted to provide an extract having a specific gravity greater than 18 deg. P in a low-volume solid outlet (5). 15. An apparatus according to claim 14, wherein said first separator (4) is adapted to provide an extract having a specific gravity in excess of 20 占 에서 in a low-volume solid outlet (5). 14. The apparatus of claim 13, wherein the first separator (4) is a centrifugal separator. 14. The apparatus according to claim 13, wherein said second separator (9) has a high content solid outlet (12) connected to a third mixing device (13) - a third mixing device (13) with a water inlet (8) and an outlet, - a third separator (14) connected to the outlet of the third mixing device and having a low-volume solid outlet (15) connected to the inlet of the second mixing device (7) Wherein the fermentative saccharified liquid extract further comprises an enzyme. 18. The method according to any one of claims 13 to 17, wherein the low-solids solid outlet (5) of the first separator (4) is connected to the inlet of the second heating device (17) Device.

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